Cauliflower Fritters

Instructions

1. Step 1

   Trim the cauliflower and cut it into small, evenly sized florets.

   Ingredients used: 600.0 gr Cauliflower

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring a shallow layer of water to a boil over high heat in the saucepan. Place the cauliflower in the steamer basket, cover, and steam over medium heat until very tender.

   Timer: 10 min (fixed)

   Cookware: saucepan, steamer basket

3. Step 3

   Transfer the cauliflower to the large mixing bowl, let excess steam escape, then mash it into small pieces. Cool until no longer hot.

   Timer: 5 min (fixed)

   Cookware: Large Mixing Bowl, potato masher

4. Step 4

   Crack the eggs into the small mixing bowl and whisk until evenly blended.

   Ingredients used: 2.0 piece Egg

   Cookware: Small Mixing Bowl, whisk

5. Step 5

   Add the beaten eggs, flour, Parmesan, onion, garlic, parsley, baking powder, salt, and black pepper to the mashed cauliflower. Stir until a thick, cohesive batter forms.

   Ingredients used: 60.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 1.0 gr Black Pepper, 15.0 gr Flat-Leaf Parsley, 6.0 gr Garlic, 50.0 gr Parmesan Cheese, 5.0 gr Salt, 80.0 gr Yellow Onion

   Cookware: Large Mixing Bowl

6. Step 6

   Heat the olive oil in the large skillet over medium heat until shimmering.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Olive Oil

   Cookware: large skillet

7. Step 7

   Drop the batter into the skillet to make 12 fritters, flattening each slightly. Cook in batches until deep golden on both sides and the centers reach 74°C, about 3 minutes per side.

   Timer: 18 min (fixed)

   Cookware: large skillet, spatula